食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 122 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025449

研究报告

小米对浓香型白酒酿造及风格特征的影响

  • 方颂平 ,
  • 刘露 ,
  • 吴文睿 ,
  • 蒲顺昌 ,
  • 邢爽 ,
  • 刘飞翔 ,
  • 刘开放
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  • 1(亳州学院 生物与食品工程系,安徽 亳州,236800)
    2(亳州学院, 配制酒工程技术研究中心,安徽 亳州,236800)
学士,高级工程师(蒲顺昌副教授为通讯作者,E-mail:511215487@qq.com)

网络出版日期: 2021-05-20

基金资助

亳州学院自然科学研究重点项目(BYZ2018B04)

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Influence of millet in the brewing and flavor characteristics of strong flavor Baijiu

  • FANG Songping ,
  • LIU Lu ,
  • WU Wenrui ,
  • PU Shunchang ,
  • XING Shuang ,
  • LIU Feixiang ,
  • LIU Kaifang
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  • 1(College of Biology and Food Engineering, Bozhou University, Bozhou 236800, China)
    2(Engineering Research Center of Blended Alcoholic Beverage of Bozhou University, Bozhou 236800, China)

Online published: 2021-05-20

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摘要

为研究小米在浓香型白酒酿造中的应用,采用传统浓香型白酒酿造工艺以及气相色谱定量分析,通过比较小米和五粮原料白酒中风味成分和香气活性值(odor activity value,OAV),结合感官品评,研究小米白酒的风格特征。结果表明,在相同工艺条件下,使用小米酿造浓香型白酒,发酵顶温高于五粮原料酿造。小米白酒中风味成分总含量和OAV分别为19 527 mg/L和132 553,而五粮白酒只有15 219 mg/L和108 365,小米白酒风味成分更丰富、香气更浓郁。小米白酒主要香气特征成分依次为己酸乙酯、丁酸乙酯和戊酸乙酯,而五粮白酒依次为己酸乙酯、异戊醛和辛酸乙酯,两者存在区别。此外,通过感官品评,发现小米白酒酯香更突出,酒体醇甜、丰满、醇厚感更强,品质优于五粮白酒。该研究为传统浓香型白酒酿酒原料多元化及品质提升,提供了思路和参考。

关键词： 小米; 浓香型白酒; 香气活性值; 感官品评; 风味特征图谱

本文引用格式

方颂平 , 刘露 , 吴文睿 , 蒲顺昌 , 邢爽 , 刘飞翔 , 刘开放 . 小米对浓香型白酒酿造及风格特征的影响[J]. 食品与发酵工业, 2021 , 47(8) : 122 -127 . DOI: 10.13995/j.cnki.11-1802/ts.025449

Abstract

In order to study the application of millet in strong flavor Baijiu brewing, based on the traditional strong flavor Baijiu brewing process and gas chromatography-assisted quantitative analysis of flavor components in millet Baijiu, characteristics of millet Baijiu were analyzed through the comparison of odor activity value (OAV) and flavor components in millet and five-grain Baijiu and sensory evaluation. According to the results, under the same process conditions, the peak fermentation temperature of millet brewing was higher than that of the five-grain brewing. Total content of flavor components and OAV in millet Baijiu were 19 527 mg/L and 132 553 respectively, representing its richer flavor and stronger aroma compared with five-grain Baijiu with such values as 15 219 mg/L and 108 365 respectively. Main characteristic odor components of millet Baijiu were ethyl hexanoate, ethyl butyrate and ethyl valerate in turn, and those of five-grain Baijiu were ethyl hexanoate, isovaleraldehyde and ethyl caprylate. In addition, in the sensory evaluation, millet Baijiu showed more outstanding ester flavor, and tasted sweeter and mellower, with higher quality than the five-grain Baijiu. The study may serve as a basis for the diversification of raw materials of traditional strong flavor Baijiu and improvement of Baijiu quality.

Key words： millet; strong-flavor Baijiu; odour activity value; sensory evaluation; flavor characteristic profile

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